Baking a loaf of this dense, chewy bread requires making a fermented 'starter' from flour, but it surely's well worth the effort

• Preparation and cooking time
  • Complete time1 hr
  • Takes 1 hr, plus 8 days for starter
• Extra effort
• Makes 1 loaf

• Freezable

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Elements

For the starter

• 700g sturdy white flour

For the loaf

• 500g sturdy white flour
• 1 tsp nice salt
• 1 tbsp honey
• 300g sourdough starter

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Methodology

• STEP 1

  First make your starter. In a big jar (a 1litre kilner jar is nice) or plastic container, combine 100g of the flour with 125ml barely heat water. Whisk the batter till easy and lump free, whisking will assist incorporate some airborne yeast particles to get your starter going. Depart the jar or container lid ajar for an hour or so in a heat place (round 25C is good), then seal and put aside for twenty-four hrs.

• STEP 2

  For the following 6 days you will want to ‘feed’ the starter every day. To do that, tip away half the unique starter and add an additional 100g of flour and 125ml barely heat water, whisking effectively every time, attempt to do that at roughly the identical time on a regular basis. After 3-4 days you must begin to see bubbles showing on the floor, and it’ll scent yeasty and a bit of acidic. This can be a good indication that the starter is working. The time it takes for fermentation to start can differ between 1 to five days relying on temperature and atmosphere, persevere for as much as 6 days, for those who nonetheless don’t see any indicators of life, or the starter smells disagreeable, throw it away and begin once more. On the eighth day the starter ought to be fairly bubbly and scent a lot sweeter. It’s now able to bake with.

• STEP 3

  Now you can also make your first loaf. Tip the flour, 225ml heat water, salt, honey and sourdough starter into a big bowl, or a desk prime mixer fitted with a dough hook. Stir with a wood spoon, or on a sluggish setting in a machine, till mixed, including a bit of additional flour if it’s too sticky or a bit of additional heat water if it’s too dry. Tip onto a piece floor and knead for about 10 minutes till smooth and elastic, if utilizing a mixer, flip the velocity up a bit of and blend for five minutes. The dough is prepared when it bounces again when gently pressed with a finger.

• STEP 4

  Place the dough in a big, effectively oiled bowl and canopy with an oiled sheet of cling movie. Depart in a heat place to rise for 3 hrs. Chances are you’ll not see a lot motion after this time, however don’t be disheartened, sourdough takes for much longer to rise than a traditional yeasted bread.

• STEP 5

  Line a medium-sized bowl with a clear tea towel and flour it effectively, you probably have a proving basket you need to use this. Tip the dough again onto your work floor and knead briefly to knock out any air bubbles. Form the dough right into a easy ball and dirt it with flour. Place the dough, seam aspect up, within the bowl or proving basket, cowl with a sheet of oiled cling movie and go away for 6-8 hrs, till roughly doubled in measurement.

• STEP 6

  Place a big baking tray within the oven, set to 230C/210C fan/gasoline 8, to warmth up. Fill a small roasting tin with a bit of water and place this within the backside of the oven to create some steam. Take away the massive tray from the oven, sprinkle with flour then fastidiously tip the risen dough onto the tray.You’ll be able to slash the highest just a few occasions with a pointy knife for those who like. Bake for 35-40 minutes till golden brown and hole sounding when tapped. Depart to chill on a wire rack for 20 minutes earlier than serving.